Pound the chicken between sheets of cling wrap until the meat is half an inch in thickness.

Lay the chicken pieces flat and sprinkle with salt and freshly ground black pepper.

Place the flour, beaten egg and panko in three shallow bowls.

Dredge each chicken thigh in flour; shake off the excess.

Dip each floured chicken thigh in the beaten egg, making sure that every inch of the surface is coated with egg.

Roll each chicken fillet in panko. Make sure that the panko coating is even.

Heat enough cooking oil so that it is at least an inch and a half deep.

Over medium heat, fry the breaded chicken fillets for two to three minutes per side.

Drain the chicken on paper towels.

In another pan, heat the olive oil.

Saute the onion, garlic and oregano for a minute.

Pour in the tomato sauce.

Stir in the sun-dried tomatoes and bell pepper.

Sprinkle in a little salt, pepper and sugar.

Simmer the sauce for 10 minutes.

Stir in the sour cream.

Taste and adjust the seasonings.

Toss in the pasta.

Set aside and keep warm.

Pour more oil into the frying pan so that the depth is at least three inches.

Turn up the heat to high and fry the chicken fillets a second time until nicely browned and crisp.

Drain the chicken on paper towels then transfer to a chopping board and cut into half-inch slices.

Divide the pasta among flour plates or bowls, piling on one side only, and sprinkle generously with mozzarella.

Melt the mozzarella with a kitchen torch.

Arrange the sliced fried chicken on the other side of the plates or bowls.

Sprinkle in chopped parsley before serving.